Description
Lunch should be both delicious and nutritious!
Ingredients
Scale
For the bowl:
- 1 cup roasted beets
- 1 cup quinoa, cooked according to instructions and cooled
- 1 cup cooked and cooled brown rice
- 1 cup baby greens such as spinach or arugula
- Toasted bread
For the dressing:
- 1/2 cup shallots, chopped fine
- 1 tbsp chopped garlic
- 1/2 cup white balsamic
- 1/4 cup white vinegar
- ½ cup honey
- 2 and 2/3 cup extra-virgin olive oil
Instructions
- Roast about a cup of cubed beets. Cook quinoa according to package directions. Same for brown rice. Wash and dry a cup of dark baby greens like spinach and arugula.
- Make the dressing in a blender. First, mix onion, garlic, and vinegars until smooth.
- Add honey and blend until smooth.
- With blender running, slowly add olive oil to allow for emulsification.
- Into a shallow bowl, spoon portions of brown rice and quinoa.
- Top with beets and greens.
- Drizzle with dressing.
- Serve with crusty slices of toasted bread.